Strawberry Shortcake

This recipe skips any complicated prep and uses only a few ingredients, allowing the natural flavor of fresh picked strawberries to shine in this delightful dessert.

Desserts

Prep: 20 min
Cook: 15 min
Total: 35 min
Serves 6

Strawberries
3 cups strawberries (if possible, fresh picked)
Wash strawberries and remove leaves and stems. I find that a grapefruit spoon works incredibly well to cut through the top of the strawberry without hurting your fingernails.
½ cup sugar
Place strawberries in a non-reactive bowl and gently toss with sugar to coat.
Let sit for 20 minutes to allow sugar to draw out juices from strawberries. Partially mash with a potato masher, taking care to leave about half of the strawberries whole or partially whole. This will create thick, syrupy topping without cooking.
Biscuits
Preheat oven to 450°F.
2 cups homemade Bisquick mix
⅔ cup milk
Combine homemade Bisquick mix in a bowl with mix. Stir until a rough dough forms. Drop onto a cookie using a ⅓ cup measure.
Bake at 450°F until golden brown, about 10 to 12 minutes. Remove from oven and let cool.
Whipped Cream
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
In a large bowl, combine heavy cream, sugar, and vanilla extract. Using an electric hand mixer, beat on high until cream thickens and forms stiff peaks, about 2 to 3 minutes.
Serving
Cut open a biscuit and place in a bowl. Top with about ½ cup of strawberries and a large dollop of whipped cream.